Pt. Leo Estate Methode Traditionnelle Sparkling

Pinot Noir and Chardonnay were chosen. The fruit was cooled overnight before gently entire bunch pressing the next day. After 36 hours, the clear juice was transferred to another tank and puncheon for primary and malolactic fermentation. The wine was then matured on yeast lees before being bottled for a second fermentation in bottle. The wine was disgorged and branded after spending two years in bottle on yeast lees.
As a result, the fragrances are of fresh lemon and orange, with flowery and brioche undertones. The palate is delicate yet persistent, with citrous flavours being the most evident. A delicate sparkling wine with tenacity and a dry aftertaste.